chef de partie

Overview

Languages

English

Education

• Other trades certificate or diploma

Experience

2 years to less than 3 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Ranks of chefs

• Chef de partie

Responsibilities

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Consult with clients regarding weddings, banquets and specialty functions
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Leading/instructing individuals

Supervision

• 3-4 people

Experience and specialization

Cuisine specialties

• Cantonese cuisine
• Thai

Food specialties

• Bakery goods and desserts
• Cold kitchen
• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Additional information

Transportation/travel information

• Own transportation

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Standing for extended periods

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player